Thursday, February 25, 2016

Normally I will take the short cut method and use store bought almond meal, but this time I toasted the slice almonds and grind with sugar as recipe suggested.

The dough is easy..but it's soft, so have to put in the fridge to harden. I put mine in the freezer. Because of our weather, anything from the fridge melts within 2 minutes. With these cookies, the harder the dough easier it is to press into the molds. I still kept to the 10g each (as per instruction) for each cavity.

I used this mini nordicware pan. I don't have the right brioche pan size..actually I saw the right size but it was a Japanese brand selling for almost $7 per mini pan (expensive!) and they didn't have more than 12 pieces either. ..and you know I don't like to wait around too long near the oven!

Baked as recommended at 160c for 16mins.

They came out of the pan very easily..and I didn't need to grease the pan either. But I find them a bit too pale and underdone. So I had to put back in oven to bake a bit longer.

For the 2nd tray, I baked at 170c for 20-22 mins and they turned golden brown (like in the book) - smell wonderful and tasted better too. Imho I think have to bake till golden brown. Otherwise, the flavor is on the bland side..more like a sweet soft cake rather than almond cookie.

About Me: Faithy

Hi, I'm Faithy. Faithy is my alter-ego. I was told back then when internet first started that it was dangerous to put your real name on the web...LOL.. (seriously not kidding!). So it was how this name Faithy came about and has stuck with me ever since. And as a matter of fact, I like it better than my real name..esp when I share the exact same name as my sister.. :D

Anyway, I started my blog initially on vox as a way to remind myself what i have baked and hopefully to see some progress along the way too..:)